Holiday Vegan Loaf | Gluten-Free

Thanksgiving is almost near and while many American families will be slicing their turkey this year, numerous vegans and vegetarians will be slicing their vegan loafs and roasts. I am grateful to bring you this brand new recipe for a gluten-free and vegans delight.

Flavors of sage, rosemary and thyme shine through. A golden crust is created from roasting the loaf on a bed of vegetables and covering it in broth. The final results are worth the effort as you slice yourself a piece of vegan "turkey" or "vurkey" and serve it alongside all your favorites. 

We had ours with some mashed potatoes and mushroom gravy, if you'd like those recipes or have a request for others let me know in the comments below. I hope you make and love this recipe! Get the text version below and/or watch the new video in the Artistic Vegan Show 9, where I join you in the kitchen! 

Vegan Loaf Ingredients:

• 2 1/2 Cup Gluten-Free All Purpose Flour
• 1 Cup Garbanzo or Chick Pea Flour
• 1 Cup Corn Flour (or Harina de Maiz)
• 1/4 Cup Nutritional Yeast
• 1 Onion - Diced
• 2-3 Cloves Garlic - Minced
• 1 1/2 Cup Vegetable Broth
• 1 Tbsp. Tamari Sauce (Soy for non-gluten-free)
• 1 tsp Liquid Smoke 
• 1/2 tsp Pepper
• 1/2 Tbsp. Dried Sage
• Small Handful Fresh Thyme and Rosemary

Roast in:

• 1 Onion - Chopped
• 2 Carrots - Peeled and Sliced
• 2 Celery Sticks - Sliced
• 1 tsp Salt, Pepper and Cayenne (+/-)
• 1 Tbsp Dried Sage
• 4 Sprigs Fresh Rosemary - remove from stem, dice fine
• 4-5 Sprigs Thyme - removed from stem
• 2 Tbsp. Coconut Butter, Oil or Earth Balance
• 2 Cups Vegetable Broth

Peaceful Preparation:

1. In a large bowl, whisk the gluten-free flour, garbanzo bean flour, corn flour and nutritional yeast together.
2. In a skillet, heat the 1 diced onion and 2-3 cloves of minced garlic in vegetable broth until soft.
3. In a blender, blend the soft onions with the balance of the vegan loaf ingredients, the broth, tamari sauce, liquid smoke, pepper and herbs. 
4. Mix the blended mixture into the flour mixture. Kneed for 3-5 minutes with clean and floured hands. 
5. Spray a piece of foil with non-stick spray. I also sprayed a piece of parchment paper and lined the foil with it. Then place vegan loaf on the parchment paper, shape it into your desired loaf shape. Wrap it tightly light a gift, folding over the sides and folding the ends tightly. The top will leave a small pocket to allow some steam to escape to avoid explosions. 
6. Steam for 45 minutes. 
7. Transfer to a preheated oven, at 350 degrees F. Bake for 20 minutes. You could skip the next step and bake for 30-45 minutes total, until a knife comes out clean or I strongly recommend pursuing the next step. 
8. While baking, prepare a 9 x 13 pan by lightly greasing. Add the roasting ingredients into the pan. 
9. After baking for 20, carefully remove from the parchment paper, and place the vegan loaf in the center of the 9 x 13 pan. Using a spoon or brush, cover in the broth. I like to add extra onion and herb pieces for beauty. Bake the balance of 20-30 minutes, covering every 5-10 minutes with broth. The more you cover it, the more enhanced the exterior color will be. Remove from oven, slice and serve! 

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